This week has just been one of those weeks. I left the soaking in the laundry for 5 days before realising, I forgot to write things on the shopping list and I put more shirts on backwards than forwards. To top it all off, I ran out of milk. And I only had one egg. Neither of the two closest shops stock any kind of milk I can tolerate, so I thought I’d experiment with these muffins to see if I could create an alternative for breakfast or an afternoon snack. Because why drive two extra kilometres when you can just make something you’ve never tried before instead? These apple and raspberry muffins were the outcome.
These muffins made me glad that I ran out of milk. I was forced to pull what ingredients I had out of the almost-empty fridge and throw caution to the wind. And bloody hell, I almost devoured the whole batch when I did my usual taste test straight out of the oven. Dollop a bit of whatever yoghurt is your style on top, a spoonful of almond butter and you’ve got yourself an absolutely cracking snack (or breakfast, in my case).
I think these beauties are a perfect use for the low FODMAP serving of apple, which isn’t all that much on its own. Paired with raspberries, you get a solid hit of sweetness in the muffins, which goes perfectly with the cinnamon. They’ll keep in the fridge for around a week, but they’re also freezer friendly – the full-time workers dream!
Apple and Raspberry Muffins
- 1/3 cup gluten free oat flour
- 1 cup low FODMAP plain flour
- 1/2 cup lactose free yoghurt
- 1 tsp baking powder
- 2 tsp apple cider vinegar
- 1 egg
- 3 tbsp maple syrup
- 100 grams diced apple
- 1/2 cup raspberries fresh or frozen
- 1/4 cup melted almond butter
- 1/4 cup melted coconut oil
- dash vanilla essence
Preheat the oven to 180 degrees Celsius fan forced.
Combine all ingredients in a mixing bowl until well incorporated.
Spoon the mixture into a muffin tray or silicone moulds.
Bake in the oven for 20 minutes or until golden brown and a skewer inserted comes out clean.